Carribean Chicken Soup is a vibrant, flavorful dish that captures the essence of island cuisine. This hearty soup, rich in spices, herbs, and fresh ingredients, is a staple in many Caribbean households.
Whether you’re looking to warm up on a cool evening or enjoy a taste of the tropics, this soup offers a perfect blend of comfort and exotic flavors.
The tender chicken, combined with root vegetables, and a medley of spices, creates a symphony of tastes that will transport you straight to the sunny shores of the Caribbean.
How To Make Carribean Chicken Soup?
Recipe Time
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Course: Main Course
Cuisine: Caribbean
Serves: 6
Equipment Needed
- Large stockpot
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients
- 1 whole chicken, cut into pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 large carrot, diced
- 1 large potato, diced
- 1 cup pumpkin, peeled and diced
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 1 Scotch bonnet pepper, whole (for heat)
- 2 sprigs fresh thyme
- 2 green onions, chopped
- 1 teaspoon allspice
- 1 teaspoon black pepper
- Salt to taste
- 8 cups chicken broth
- 2 cups water
- 1 cup coconut milk
- 1 cup dumplings (optional)
- 2 ears corn, cut into chunks
Instructions
1. Prepare The Chicken
I start by washing the chicken pieces with lime and water to remove any excess fat or skin. After draining, I season them generously with salt, pepper, and a sprinkle of allspice.
2. Sauté The Vegetables
In a large stockpot, I heat olive oil over medium heat. Once hot, I add the chopped onions, garlic, and green onions, sautéing until they’re fragrant and translucent. This sets a flavorful base for the soup.
3. Brown The Chicken
Next, I add the chicken pieces to the pot, browning them on all sides. This step locks in the flavor and gives the chicken a beautiful golden color.
4. Add Vegetables And Broth
Once the chicken is browned, I add the chopped carrot, potato, pumpkin, green bell pepper, celery, thyme, and the Scotch bonnet pepper (whole, so it doesn’t make the soup too spicy). I pour in the chicken broth and water, ensuring everything is submerged. I bring the soup to a boil.
5. Simmer The Soup
After boiling, I reduce the heat to low and let the soup simmer for about an hour. This allows the flavors to meld together, and the chicken becomes tender.
6. Add Coconut Milk And Dumplings
At this point, I stir in the coconut milk, which adds a creamy texture and rich flavor. If I’m in the mood, I also add dumplings at this stage, letting them cook for about 10 minutes.
7. Final Seasoning And Serve
Before serving, I taste the soup and adjust the seasoning with salt and pepper as needed. I then remove the Scotch bonnet pepper to prevent the soup from becoming too spicy. Finally, I ladle the soup into bowls, ensuring each serving has a bit of everything.
Nutrition Facts Of Carribean Chicken Soup
- Calories: 400
- Protein: 25 g
- Carbohydrates: 35 g
- Fat: 18 g
- Fiber: 5 g
- Sodium: 800 mg
Serving Suggestions Of Carribean Chicken Soup
1. Pair With Bread
I love serving this Caribbean Chicken Soup with a slice of warm, crusty bread to soak up the delicious broth.
2. Garnish With Fresh Herbs
A sprinkle of fresh parsley or cilantro adds a burst of freshness to the soup.
3. Side Of Plantains
For a truly Caribbean experience, I sometimes serve this soup alongside fried plantains, adding a sweet contrast to the savory soup.
Tips And Variations Of Carribean Chicken Soup
1. Adjusting The Heat
If you’re not a fan of spicy food, you can leave out the Scotch bonnet pepper or use half for a milder heat.
2. Adding More Vegetables
Feel free to add more vegetables like sweet potatoes, yams, or green beans for extra nutrition and flavor.
3. Using Different Protein
Sometimes, I substitute the chicken with goat meat or beef for a different twist on the traditional recipe.
Health Benefits Of Carribean Chicken Soup
1. Immune-Boosting
The ingredients in this soup, like garlic, thyme, and Scotch bonnet pepper, are known for their immune-boosting properties.
2. High In Protein
This soup is a great source of protein, especially if you’re using a whole chicken, making it a satisfying meal.
3. Rich In Vitamins And Minerals
With vegetables like pumpkin, carrot, and bell peppers, this soup is loaded with vitamins A, C, and E, which are essential for overall health.
Special Note
Caribbean Chicken Soup is a dish that brings people together. It’s comforting, nourishing, and filled with the vibrant flavors of the Caribbean. Whether it’s a family gathering or just a cozy night in, this soup always hits the spot.
Conclusion
I hope you enjoy making and savoring this Caribbean Chicken Soup as much as I do. It’s more than just a meal; it’s a celebration of the rich culinary traditions of the Caribbean.
The warmth, spice, and hearty ingredients make it a perfect dish for any occasion. So grab your ingredients, get cooking, and let the flavors of the islands transport you.
Carribean Chicken Soup
Equipment
- Large stockpot
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients Â
- 1 whole chicken cut into pieces
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1 large carrot diced
- 1 large potato diced
- 1 cup pumpkin peeled and diced
- 1 green bell pepper chopped
- 2 stalks celery chopped
- 1 Scotch bonnet pepper whole (for heat)
- 2 sprigs fresh thyme
- 2 green onions chopped
- 1 teaspoon allspice
- 1 teaspoon black pepper
- Salt to taste
- 8 cups chicken broth
- 2 cups water
- 1 cup coconut milk
- 1 cup dumplings optional
- 2 ears corn cut into chunks
InstructionsÂ
Prepare The Chicken
- I start by washing the chicken pieces with lime and water to remove any excess fat or skin. After draining, I season them generously with salt, pepper, and a sprinkle of allspice.
Sauté The Vegetables
- In a large stockpot, I heat olive oil over medium heat. Once hot, I add the chopped onions, garlic, and green onions, sautéing until they’re fragrant and translucent. This sets a flavorful base for the soup.
Brown The Chicken
- Next, I add the chicken pieces to the pot, browning them on all sides. This step locks in the flavor and gives the chicken a beautiful golden color.
Add Vegetables And Broth
- Once the chicken is browned, I add the chopped carrot, potato, pumpkin, green bell pepper, celery, thyme, and the Scotch bonnet pepper (whole, so it doesn’t make the soup too spicy). I pour in the chicken broth and water, ensuring everything is submerged. I bring the soup to a boil.
Simmer The Soup
- After boiling, I reduce the heat to low and let the soup simmer for about an hour. This allows the flavors to meld together, and the chicken becomes tender.
Add Coconut Milk And Dumplings
- At this point, I stir in the coconut milk, which adds a creamy texture and rich flavor. If I’m in the mood, I also add dumplings at this stage, letting them cook for about 10 minutes.
Final Seasoning And Serve
- Before serving, I taste the soup and adjust the seasoning with salt and pepper as needed. I then remove the Scotch bonnet pepper to prevent the soup from becoming too spicy. Finally, I ladle the soup into bowls, ensuring each serving has a bit of everything.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.